Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage

Novel organic high-protein bars (HPB) were developed and produced from organic ingredients such as prebiotic and pro-healthy additives or whey protein concentrate (WPC-80). The influence of temperature and time on the selected physicochemical parameters and antioxidant activity of three formulations...

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Detalles Bibliográficos
Autores principales: Szydłowska, Aleksandra, Zielińska, Dorota, Trząskowska, Monika, Neffe-Skocińska, Katarzyna, Łepecka, Anna, Okoń, Anna, Kołożyn-Krajewska, Danuta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689689/
https://www.ncbi.nlm.nih.gov/pubmed/36429223
http://dx.doi.org/10.3390/foods11223631

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689689/
https://www.ncbi.nlm.nih.gov/pubmed/36429223
http://dx.doi.org/10.3390/foods11223631

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